Sizzled Citrus Shrimp

  • Serves: 4 servings, about 3/4 cup each

  • Prep Time: 15 minutes
    Marinating Time: 15 minutes


This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).


Marinade & Shrimp
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined

1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley

Cooking Instructions

Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
172 mg
315 mg
4 g
1 g
23 g
270 mg

Dietary Exchanges

3 very lean protein, 1 fat

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.